OCTOBER
— DECEMBER
OCTOBER
— DECEMBER
Story about Encounters

GrainsFROM FRENCH LOCAL PRODUCERS

Let’s meet the women and men who produce grains using organic, biodynamic, permaculture or wild harvesting. Those small artisans who bring ancient growing methods back to life – harvesting at maturity, sorting by hand, roasting on site, all in the effort to preserve all their taste and nutritional qualities.

OCTOBER
— DECEMBER
Story about a Dish

CHESTNUTSFROM ARDÈCHE

The signature dish of the season: a light broth made from chestnuts and tartuffi d’Alba. Lightly sauté poultry thighs, brown them with shallots, celery and whole garlic. Then add the chestnuts, bay leaves and black peppercorns. Moisten with chicken broth and add herbs, then place it in the oven for 45 minutes. Mix and serve with chervil cream and chestnut confit.

FR / EN

OCTOBER — DECEMBER

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Story about Encounters

GRAINSFROM FRENCH LOCAL PRODUCERS

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Story about a Dish

CHESTNUTSFROM ARDÈCHE

Discover à la carte dishes
in our restaurants

OCTOBER
— DECEMBER

RECH

Restaurant RECH
Paris 17ème
www.restaurant-rech.com

Aux Lyonnais

Restaurant AUX LYONNAIS
Paris 2ème
www.auxlyonnais.com

Champeaux

Restaurant CHAMPEAUX
Paris 1er
www.restaurant-champeaux.com

Benoit

Restaurant BENOIT
Paris 4ème
www.benoit-paris.com

Allard

Restaurant ALLARD
Paris 6ème
www.restaurant-allard.fr

ore

Bib & Guss

Restaurant BIB & GUSS
Nanterre
www.bib-guss.com